basque cheesecake recipe

A foolproof recipe for burnt basque cheesecake. This easy Spanish dessert is perfect for bakers of all levels. It’s baked in the oven, but no water bath is needed!

Burnt Basque Cheesecake

cream cheese (,

sugar ((150 grams))

vanilla extract

eggs (, large)

heavy cream ((250 milliliters))

all-purpose flour

Preheat oven to 400° Fahrenheit (200° Celsius).

Line a springform pan (see note 2) with 2 sheets of baking parchment, making sure they overlap and are about 2-inches (5-centimeters) higher than your springform pan. Any excess can be trimmed off.

In a medium mixing bowl, beat cream cheese, sugar and vanilla on low speed, about 1-2 minutes.

Increase the speed and add eggs, one at a time.

Slowly pour in heavy cream while beating. Finally, add sifted flour and beat until smooth.

Pour into the springform pan and bake on a low or middle rack in the oven for 40-50 minutes or until to your liking.

When ready, take it out and let it cool before removing the pan and the parchment paper (see note 4).

Our Basque Burnt Cheesecake recipe is the easiest cheesecake to make and delivers a perfectly caramelized top with a creamy, custardy center that&#39;s become a viral sensation worldwide.

Basque Burnt Cheesecake

lbs cream cheese

oz mascarpone

sugar

eggs (, at room temperature)

¾ cup+ 1 Tbsp heavy cream

fine sea salt

Tablespoon all-purpose flour

Prep Pan and Preheat Oven: Place a rack in the center of the oven and heat the oven to 425 degrees F. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, leaving 2-3 inch overhangs sticking straight up.

Make Filling: In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Add sugar, a little at a time while mixing, until fully incorporated and smooth.  Add eggs and yolks one at a time, mixing after each addition. Mix in cream and salt. Sift in the flour and stir to combine.

Bake: Pour batter into prepared pan. Bake for about 40-55 minutes (depending on how soft and creamy you like the center). The top of the cheesecake should be golden, and it will still be jiggly in the center.

Cool: Remove from oven and cool for 1 hour on a wire cooling rack.

Refrigerate for several hours (ideally overnight) to allow it to set up. Dont remove cheesecake from the pan.

Serve: let it sit at room temperature for an hour before serving. Release sides from spring form pan. Fold down parchment paper, cut and serve.

So glad I made this for Christmas! It is easy and delicious. Be sure to give yourself enough time to chill. Definitely making this again and again. :)

Gonna make it for Christmas dinner for dessert

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Basque Burnt Cheesecake

Top 2 basque cheesecake recipe recipes from across the web

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Burnt Basque Cheesecake

Basque Burnt Cheesecake

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